In 2013 I collaborated with Vert d'Absinthe in Paris to develop a new product for their shop. 

A brouille absinthe is placed on the top of the glass, filled with sugar, water and ice, to slowly dilute the pure alcool, drop by drop.

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A first series of fifty pieces has been manufactured in december 2013 and is currently commercialised exclusively at Vert d'Absinthe.